Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com

8-10 scones

2 cups kale, loosely packed
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup winter squash, cooked and diced
3/4 cup cheddar cheese, grated

1. Preheat oven to 375 degrees F.
2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter. 
4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
5. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake for about 20 minutes, or until lightly browned.

​Source: Valley Cooperative Preschool

100 ½ cup servings

17 bunches fresh kale
½ cup olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

4-6 servings

1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

Source: GMFTS

50 ½ cup servings

8 ½ lbs fresh kale
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

4-6 servings

2 bunches fresh kale
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

Source: GMFTS